Pictures submitted by Wendy and recipe by Sommer Collier at A Spicy Perspective blog
- 3 lbs. (8-10) roasted red bell peppers, halved and cleaned
- 5 garlic cloves, in peel
- 2 C chopped onion
- 2 T olive oil
- 2 large sprigs fresh thyme
- 2 bay leaves
- 4 cups chicken stock (I use vegetable broth)
- 1 tsp hot sauce
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1-2 T rice vinegar
Broil peppers and garlic for 15 minutes. (See Ultra Creamy Red Pepper Hummus for directions).
Preheat large pot to medium heat. Add oil, thyme, bay leaves, and onions.
Cook for 10 minutes, until onions are soft.
Add the broth, hot sauce, salt and pepper.
Squeeze the garlic cloves out of peels and into the pot.
Peel skin off charred peppers and place in pot.
Reduce heat, cover and cook another 20 minutes.
Remove bay leaves and thyme sprigs.
Using a hand-held immersion blender or standard blender, blend till smooth. (If using a regular blender, BE SURE TO REMOVE THE LID AND COVER WITH KITCHEN TOWEL – this allows the heat to vent.)
Add the vinegar and salt, as needed.